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Ingredients
| water: 3 cups |
| chicken liver: 1 lb |
| onions: 1 (sliced) |
| sherry (wine): 3 Tbl |
| onions (chopped): 1/4 cup (finely chopped) |
| salted butter: 3/4 cup (softened) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| ground mace: 1/8 tsp |
Chicken Liver Pasti (Pâté)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
11 serving(s)
Tags
- In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
- The onion used in cooking the chicken livers absorbs and reduces the liver odor.
- Reduce heat, cover and simmer for 20 minutes.
- When cooked, drain, remove onions and discard.
- Cut away any hard muscle portions of the liver and discard.
- In a food processor or blender, add liver and Sherry and process until smooth.
- Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
- Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
- Refrigerate for 1 hour to chill.
- Serve with thinly sliced brown bread, rye crisp, crackers or chips.
- Refrigerate any unused portion.